Saudi Chicken Mandi

Ingredients

• 3 lb Whole chicken
• 3 cups Basmati rice
• 2 medium Onion
• 3 medium Tomatoes
• 5 cloves Garlic
• 1 inch Ginger
• 3 tablespoons Mandi spice mix
• 3 tablespoons Vegetable oil
• 6 cups Chicken broth
• 1/4 teaspoon Saffron threads
• 1 teaspoon Rose water
• 1/2 cup Raisins
• 1/2 cup Almonds

Instructions

1. 1In a bowl, combine the 3 lb whole chicken with 3 tablespoons Mandi spice mix, 5 cloves garlic (minced), and 1 inch ginger (grated). Mix well to coat the chicken and let it marinate for at least 2 hours.
2. 2Heat 3 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat (400°F / 200°C). Add 2 medium onions (chopped) and cook, stirring occasionally, until they are golden brown, about 8-10 minutes.
3. 3Add 3 medium tomatoes (diced) to the pot with the onions. Cook, stirring, for 5 minutes until the tomatoes have softened.
4. 4Place the marinated 3 lb whole chicken on top of the tomato and onion mixture in the pot. Pour in 6 cups chicken broth. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 2 to 3 hours, or until the chicken is very tender and reaches an internal temperature of 165°F (74°C).
5. 5Carefully remove the 3 lb whole chicken from the pot and set it aside. Add 3 cups basmati rice to the pot with the cooking liquid. Stir to combine, bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. The rice should be tender.
6. 6While the rice is cooking, dissolve 1/4 teaspoon saffron threads in 1 teaspoon rose water in a small bowl.
7. 7Once the rice is cooked, fluff it gently with a fork. Drizzle the dissolved saffron-rose water mixture evenly over the fluffed rice. Stir in 1/2 cup raisins and 1/2 cup almonds.
8. 8Serve the saffron-infused rice topped with the cooked chicken. You can optionally bake or grill the chicken for 10-15 minutes at 400°F (200°C) until golden brown before serving.

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